Open a can of mackerel, and let the aroma of spices and savory fish whisk you away to a bustling Sri Lankan kitchen. This Canned Mackerel Fish Stir-Fry is not only quick to prepare—coming together in just 15 minutes—but it also brilliantly showcases the robust flavors of every ingredient. The method of stir-frying melds these flavors seamlessly, making each bite a delightful experience.
This recipe is perfect for anyone craving a quick yet satisfying meal. Ideal for busy weeknights or a spontaneous lunch, it’s an easy way to get a hearty dish on the table. Plus, this stir-fry can be made ahead and stored, making it even more convenient for meal prep.
Why You’ll Love This Recipe
- It takes just 15 minutes to prepare, ideal for lunch or a quick dinner.
- The combination of spices creates a vibrant burst of flavors.
- Canned fish offers a convenient and protein-rich foundation.
- The dish is versatile and can be paired with rice or bread for a complete meal.
What You’ll Need
Gather the following ingredients for this flavorful dish.
For the Stir-Fry
- 3 tablespoons oil
- A handful of curry leaves (substitute with a bay leaf)
- 1 large onion, sliced fine
- 2 green or red chillies
- 1 large tomato, sliced
- 1" piece of cinnamon
For Seasoning
- 1 tablespoon lime juice
- 1 teaspoon pepper powder
- 1/2 teaspoon chilli powder (add more to increase spiciness)
- 1/2 teaspoon garam masala powder (add more if necessary)
For the Fish
- 1 large tin of jack mackerel, tuna, or salmon, opened and drained of water
Note: Curry leaves provide a unique flavor but can be substituted with a bay leaf.
Substitutions & Swaps
- Use bay leaves instead of curry leaves.
- Substitute mackerel with tuna or salmon.
- Adjust chilli powder for desired spiciness.
- Use lime juice or lemon juice interchangeably.
How to Make It
Follow these simple steps to create a delicious stir-fry.
Open the canned fish
Open the canned fish, drain it, and set it aside.
Heat the oil
Place a flat-bottomed skillet over a low fire and pour in the oil.
Add curry leaves, sliced onions, chillies, and tomato to the pan and cook for 3 minutes or until onions turn translucent.
Add spices
Add cinnamon, chilli powder, pepper, lime juice, and salt to the pan and continue cooking over low heat.
Incorporate the fish
Increase the heat to medium and add the drained fish, incorporating it into all the other ingredients. As the fish comes in large chunks, break them into smaller pieces so that all the spices mix into the fish for about 3-5 minutes.
Finish with garam masala
Add the garam masala to the skillet of fish stir-fry and continue combining all the ingredients. Taste to make sure all the spices are balanced and there is enough seasoning.
Adjust seasoning
If needed, add more chilli or pepper powder and salt. Continue to cook for a minute or two, then remove from the fire.
Serve warm
Serve warm for best results.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, due to the fish texture.
Reheat: microwave for 1-2 minutes until heated through.
Tips for Best Results
- Use a well-seasoned skillet for an authentic taste.
- Adjust the level of heat according to your preference.
- Sauté the spices well for a deeper flavor.
- Serve immediately to enjoy the dish at its best.
Serving Suggestions
- Pair with steamed basmati rice for a wholesome meal.
- Serve with crusty bread to soak up the flavors.
- Enjoy with a side of crispy vegetable pickle for extra zing.
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